Lingonberry Sambuks with vanilla sauce

Description

This is a traditional Christmas dessert - light as a pink snow cloud, made from Latvian forest berries - lingonberries.

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Recipe

1.Pour cold water over gelatin powder, let swell for 10 minutes.
2. Blend the lingonberries to make a puree
3. Add sugar to 200g of lingonberry puree, bring to a boil, cool. Add egg white to the puree, place in a mixing bowl and beat until the mass increases by 2 or 3 times
4. Dissolve the gelatin in a hot water bath, add it to the lingonberry mass in a thin stream without stopping beating.
5. Pour the sambuca into a mold or container, cool to set
6. For the vanilla sauce – beat the egg yolk with sugar and vanilla. Heat the milk and add it to the egg mass in a thin stream, stirring, put in a hot water bath and heat, stirring, until thickened, to +80°C ... + 82 °C. Cool